Oregon Farm-to-Table Fare

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Maybe it's the region's connection to Lewis and Clark that makes
the food culture of the Pacific Northwest both pioneering and
close to the earth. Dishes take full advantage of abundant local
treasures: coastal Dungeness crab and salmon from the Pacific,
free-range cattle from the high desert, foraged wild mushrooms
and fiddlehead ferns from the Cascade Range. Even better, because
these world-class ingredients don't have to travel far from
source to table, chefs frequently leave them alone. The result is
simple yet innovative, whether you're eating in a five-star
bistro, a cozy diner, or a green market.
­—Liz Crain, Food Lover's Guide to Portland blog( lizcrain.com )

Hopworks Urban Brewery
Nothing goes to waste at HUB: Recycled kegs double as decor, and
the kitchen's used frying oil becomes biodiesel. The spot is so
ecofriendly that you can buy a bike tube right at the bar. There
are 12 rotating taps, with organic brews ranging from crisp and
light to hoppy and bold. Naturally, all the hops are grown in the
Pacific Northwest. 2944 SE Powell Blvd., Portland,
503/232-4677, hopworksbeer.com, beer $3.50.

The Farm Café
One thing you'll notice right away—there's no farm in sight.
Housed in a restored Victorian in the Lower Burnside area, the
café brings the farm to you: tomatoes from Junction City, eggs
from Scio, hazelnuts from Monmouth—all less than 120 miles away.
Among the café's fans: the Food Network, which touted the
eggplant-filled veggie burger on its show The Best Thing I
Ever Ate. 10 SE 7th St., Portland, 503/736-3276,
thefarmcafe.com, veggie burger $11.

Sauvie Island Farms
It's hard to say what's more delicious about Sauvie Island Farms:
the setting or what comes out of it. The family-owned farm is a
go-to spot for pick-your-own fruits, flowers, vegetables, and
fall pumpkins. Flanked by the Willamette and Columbia rivers, the
island is quilted with trails and beaches to explore after
filling up on freshly harvested pears and marionberries.
19818 NW Sauvie Island Rd., Portland, 501/621-3988, sauvieislandfarms.com, seasonal market
price produce by weight.

Allium
About a half-hour south of Portland in West Linn, Pascal
Chureau's Allium serves French cuisine with a Northwestern twist
(think grilled wild sturgeon with green lentils and truffle-thyme
butter). Reserve a spot at one of the seasonal farm dinners, when
local growers sit alongside guests to talk turkey, among other
ingredients. 1914 Willamette Falls Dr., West Linn,
503/387-5604, alliumoregon.com, entrées from $13.